No products in the cart.
I’ve become quite the fan of Paleo Pot. If you’ve not perused this gem of a paleo culinary resource, I highly suggest you check it out. Yesterday, I found some chicken that I’d been neglecting in the freezer. Poor chicken. And my gym bestie (Kayla, I devote this post to you) inspired me to finally do something fab with the fowl.
I knew my afternoon was booked. We had big plans which revolved around a controlled burn of the Christmas tree. It went up like a cannon and proved to be more fun, and resulted in more little girl squeals, than we’ve had in a long time. Story for another day.
ANYWAY, I figured I’d let the crockpot do the work, and cross my fingers that I had enough random accoutrements to do that lonely chicken its overdue justice. I started here with this great entry from Paleo Pot. But deviated… as I usually do… in all things… not just cooking. Again, story for another day.
I call my version Chipotle Coconut Chicken and Crispy Kale. You can call it whatever you like. Just eat it. With the exception of the 40-foot tree flame extravaganza, my kids said this was the best part of their day. And sitting around the supper table on a Monday evening, there’s little more a mom could ask for.
Chipotle Coconut Chicken and Crispy Kale – Paleo Style
What you’ll need:
• 1 onion, rough chopped
• 6-8 cloves garlic, smashed
• 2-3 lbs uncooked chicken breast, or dark meat, or whatever you have, cubed
• 1-2 cans coconut milk (the good stuff, not the wimpy “dairy” replacement)
• 3-5 chipotle peppers in adobo sauce, chopped
• 1 mango, peeled and cubed
• 1 bunch fresh kale, cleaned, dried and rough chopped
• Olive oil
• Salt, Pepper, Creole Seasoning, or whatever you have on hand.
What you’ll do:
Line the bottom of the crockpot with the chopped onions and smashed garlic cloves. Throw the cut-up chicken on top, and sprinkle with sea salt and black pepper. Pour in coconut milk. (Depending on preference, feel free to use two cans. It only adds flavor, creaminess, amazing fats, deliciousness and super powers. Your call. I used two cans.) Add the chipotle peppers, pop on the lid, turn the crockpot to “low” and go set something on fire, or participate in something equally primal… like tracking down tomorrow’s breakfast… or taking a nap. Then, come back to check on the chicken in 5-6 hours.
In the last 30 minutes of cooking, toss in the mango, and give the whole mess a quick stir. I’ve found that including the mango from the beginning renders this delicious fruit mushtastic and somewhat flavorless. Throwing it in near the end works best.
While your kids are setting the table, toss your kale in a shallow layer in a baking dish, sprinkle with olive oil and creole seasoning and place in a preheated 400-degree oven. Keep an eye on them, but in 8-10 minutes you will end up with some deliciously crispy kale chips. (I suppose this post actually requires a dual-dedication. My paleo bestie, Becky, introduced me to this prep method for kale. As a result, I’ve become somewhat of an addict for the crunchy critters. As have my kids… which, let’s be honest… is the real victory.)
Plate up the chicken, top with a healthy handful of crispity, crunchity super greens, gather your family and dig in. Creamy, slightly sweet, smoky and a bit spicy. And with the help of the crockpot, you hardly had to shake a tail feather. Clucky for you.